There are few things more satisfying than wrapping your hands around a mug of hot chocolate, the warmth of it curling up your senses like a soft blanket. That said, as with all great pleasures, it's not just about the drink. It's also the food that makes the chocolate taste even richer, even more luxurious. So what should you be nibbling on, as you sip? The answer isn't always obvious, but the magic lies in balancing the sweetness of the cocoa with textures and flavours that enhance, not overwhelm. A little crunch, a little tang, maybe even a hint of salt - each bite should work to elevate the next sip. Let's explore the foods that make the ultimate partners for hot chocolate, and why certain flavours just seem to make sense together. To make sure we get it right, we've got some chefs to share their best pairings, explaining what works and why.
Croissant with hot chocolate? Always a hit!
Ameek Kaur, Pastry Chef at Shelter x Coffee by Javaphile, Bandra says, “Nothing beats a croissant with hot chocolate - that buttery, flaky bite against the creamy warmth just hits different. With strawberries in season, their tartness cuts right through the velvety hot chocolate, creating a blend that's both fresh and indulgent. At Shelter Cafe in Bandra, you can experience this combo with our signature Strawberry Ricotta Toast. And if you’re a cheese lover, you’re in luck. The creamy texture and subtle saltiness of cheese add a luxurious contrast that makes every sip of hot chocolate feel extra special.”
Spiced cookies, barks, biscotti and more
Mazi Coffee Bar and Kitchen, Bandra & Santacruz have recently introduced Mexican chilli hot chocolate which is picking up the liking of their guests this season. Talking about the best suited pairings, Chef Mohnish Kothare shares, “The classic marshmallows whether toasted or floating, their gooey texture adds nostalgia and warmth. Think spiced cookies such as gingerbread men or cinnamon snickerdoodles, their subtle spices complement the richness of cocoa. Also, the cool, minty crunch of peppermint barks contrasts beautifully with warm, creamy chocolate along with nutty delights such as almond biscotti or hazelnut pralines for a satisfying crunch."
Baked brownie and poppy seed loafs
Chef Ruby Islam, Head Chef, Manam Chocolate, believes, “A dark hot chocolate ranging from 60% to 75% cacao pairs well with crunchy, nutty, buttery almond frangipane croissant. A dark chocolate with dark sugars, baked brownie and mild fruity notes paired with buttery, nutty notes of almond. To heighten the experience, add a topping of crunchy cacao nibs. A 43% malt milk hot chocolate with notes of sweet spices such as vanilla and cinnamon pair perfectly with a crispy crunchy laminated buttery brown sugar palmiers. Best dunked into the frothy hot beverage. And a white hot chocolate with a matcha black poppy seed loaf cake slice is one of my personal favourites. The sweet, creamy, buttery notes of the white hot chocolate pair well with the earthy, bitter sweet notes of matcha."
Strawberries and all things salty
While hot chocolate is delicious on its own, whether at 55%, 70%, or other percentages, one of the best pairings is with fresh strawberries and Mokai Bandra has it on their menu. It's their take on strawberry-dipped chocolate in a drink form. Talking about their crowd favourite - the cloud hot chocolate, where they top drinkable marshmallow on hot chocolate for a truly indulgent and fluffy treat, Karreena Bulchandani, Founder of Mokai says, “We create a drinkable marshmallow that we top on our hot chocolate and we actually torch it to give the marshmallow a caramelized sweetness that pairs perfectly with the rich 70% dark chocolate.”
According to Chef Amey Mahajani, Consulting Chef, Cibbo, Pune salty food works the best with hot chocolate as it balances the sweetness of the drink. “Our take on the smoked chicken lasagne pairs the best with a dense hot chocolate and makes up for a perfect dinner with dessert,” she concludes.
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